Al dente: Cook your pasta like the Italians doItalians eat their pasta al dente, which means a little hard on the tooth, this is important because it keeps the pasta at an appropriate texture. Pasta cooked al dente will taste great and not be...
Australian dieticians reject paleo diet as 'suspicious, impractical'While "paleo" remains a bit of a buzzword in foodie culture, the Dietitians Association of Australia has joined the ranks of professionals opposed to the diet saying the scientific evidence doesn't...
Kris Jenner set to release her own kookbook... er, cookbookThe list of Kardashian tie-in merchandise has grown even longer with news that celebrity momager Kris Jenner is releasing her very own recipe collection.
Take a chook to the party
- 1.5kg (No. 15) chicken, cut into serving pieces
- 1 tablespoon wholegrain mustard
- 1⁄2 cup mango chutney
- 450g can crushed pineapple in natural juice (undrained)
- 1⁄4 cup chopped macadamia nuts
- Chopped parsley, to garnish
Preheat oven to 180°C/160°C fan forced. Place chicken snugly, skinside up, in a baking dish. Stir together mustard, chutney, pineapple and nuts; spoon over chicken. Bake for 50 minutes, basting occasionally with juices, until chicken is tender. Sprinkle servings with parsley
To prepare chicken, trim off excess fat, rinse and pat dry on paper towels. Serve chicken and its juices over couscous if you like, and garnish with extra macadamias, toasted.